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Pink Lemonade Layer Cake Recipe

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This recipe for Pink Lemonade Layer Cake is from Cooking With Heart by Sydney Case, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 white cake mix
3 tbsp. lemonade drink powder
3 eggs
1/3 c. vegetable oil
1 tsp. grated lemon zest
1 pd. confectioners' (powdered) sugar
1/2 c. (1 stick) unsalted butter, softened
3 tbsp. frozen pink lemonade concentrate
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 350º. Butter (or non-stick spray) two 8-in. round cake pans and line the bottoms with parchment paper or waxed paper; set aside. For cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using the eggs and oil. Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes for until golden and a toothpick comes back clean. Let cakes cool completely. For the frosting, beat together the sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. Transfer one cake to a cake stand or platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

 

 

 

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